Tomato Galette
The tomato pancake is the perfect combination of tomatoes and cheese combined with a puff pastry. This rustic-style recipe is enough to satisfy everyone at dinner or serve at your next brunch.
Ingredients
- 1 egg
- ¼ cup grated Parmesan
- Sea salt and fresh crushed black pepper
- 3 sprigs of fresh thyme
- ¼ cup fresh basil sliced into chiffonade ribbons
- 4 ounces of goat cheese with garlic and fine herbs
- 1 pound of tomatoes of any variety
- 1 purchased pie crust OR your favorite crust recipe
- Parchment
Instructions
First, bring the goat cheese to room temperature on the counter.
Then, slice the tomatoes and place them on a baking sheet lined with parchment paper. Let them sit for 10 to 15 minutes so that some of the juice is released.
Unroll the dough onto another baking sheet lined with parchment paper. Gently spread the goat cheese over the central area of the dough, leaving a border of about 2 inches all around. Garnish with half the Parmesan.
Arrange the tomatoes on top of the cheeses, overlapping them lightly, then season with salt and pepper and add the rest of the Parmesan.
Fold the dough over the tomatoes by folding it, leaving the center exposed.
Whisk the egg and 1 tablespoon of water together, brush the crust with the egg wash and place the sprigs of thyme on top.
Bake at 400 degrees on the center rack for 35 to 40 minutes or until the crust is flaky and golden, then remove the thyme.
Let the tomato pancake rest for 15-20 minutes before cutting it. * NOTE: Don't worry if there is excess moisture when you take the patty out of the oven. It will absorb at rest. Happy Cooking Time.
